Featherbed Eggs

Submitted by Stephanie Y.

"These eggs are very light and fluffy almost like custard. They need to be made at least 6 hours before baking. From The Hoyt House of Fernandina Beach Florida."

 

• Ready In: 7hrs 5mins
• Ingredients: 5
• Serves: 4

ingredients

• 6 slice bread, buttered
• 354.88 354.88 ml gouda cheese, prp Jack or 354.88 ml any melting cheese
• 354.88 ml milk
• 6 eggs, slightly beaten
• salt and pepper

directions

1. In a shallow baking dish arrange the slices of bread in a single layer.
2. Sprinkle lightly with salt and pepper.
3. Sprinkle the cheese over the bread.
4. Combine the milk and eggs in a bowl, stir until blended and pour over the bread and cheese.
5. Cover and put in the fridge for 6 hours.
6. Do not preheat the oven.
7. Place the chilled baking dish in oven and set at 350°F
8. Turn on the oven and bake for about 1 hour or until the custard is puffy and lightly golden.
9. Variation: Omit the cheese and substitute thinly sliced ham and apple slices.

Reviews

[Lacemaker427]

Missing from the recipe is the size of the pan! Experienced cooks will not need this, but an inexperienced in the kitchen newlywed would appreciate knowing that Feathebed aegis bakes in a 9x12x2" oblong cake pan. Excellent, easy recipe!

 

[rosslare]

Very Good!

 

[Mandy]

I scaled this down to serve one using one piece of bread and added some shredded ham as well, made the night before for brekky the next day. Easy to do and tasty too, thanks Cookie!

 

[2Bleu]

I cut the serving size down to one, placing one slice of buttered Jewish rye bread into a 6.5 inch cast iron fry pan and used american cheese with two eggs. Due to my bad planning, It was breakfast time and I was hungry! I set it in the fridge for about 30 minutes. I figured since it was a single serving, it would be ok. As it baked, I had to use a fork to poke it down as it kept fluffing up (perhaps because it was sliced cheese). Well, all that detail is important if your thinking of making this for one. And this recipe is highly recommended! What a delightful treat for breakfast. Custardy, creamy, dreamy, fluffy, etc., etc., etc.! It's a cross between very creamy eggs and and a perfect cheese omelet. The rye bread added wonderful flavor, so I would definitely recommend trying it that way, or with your own favorite bread. Cookiedog, you have made my morning! A definite keeper. Thanks for posting. ~Bird

 

[*Parsley*]

I made this as directed, using cheddar cheese. It was good but the texture was not light and fluffy. I removed it from the oven after about 50 minutes because it was getting too brown. The edges were kind of "chewy" but the center was soft... just not what I would describe as light and fluffy. Thanx for sharing!